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Butter & Spice Carrots

According to my father, one of the only vegetables he could get me to eat as a kid were carrots cooked up with loads of butter. I still love carrots (and butter), and I use them frequently as a base in many recipes, but I almost never think to cook them on their own as a side dish. So, in celebration of the New Year, I’m re-introducing the beautiful and vitamin-rich carrot to my repertoire.

My recipe for Butter & Spice Carrots is simple – clocking in at about 15 minutes – and so delicious, that I’ve decided to make carrots a regular side dish from now on. First, the carrots are simply cut into uniform pieces (if you struggle with chopping, try using baby carrots of medium size and cut all of the carrots in half lengthwise). Next, the carrots are briefly sautéed in butter, seasoned with five lovely spices + salt, and then finished with a few teaspoons of honey and a squeeze of lime. This recipe would make the perfect side dish for roasted chicken or fish.

Wash and cut your carrots and measure the spices into a small bowl before you begin. Heat a wide sauté pan over medium heat and add the butter or ghee, allowing it to melt and become very hot. Slide all of your carrots into the pan and give them a good stir to thoroughly distribute the butter.

Cook the carrots, stirring occasionally, for 4 – 5 minutes or until they are starting to become just slightly soft on the outside. Add all five of the spices and the salt, and stir the carrots constantly for about one minute until the spices are well distributed. Continue to cook the carrots, stirring often, until mostly soft with just a little firmness in the middle. This will vary from about 3 – 6 minutes depending on the size of your carrot pieces.

When done to your liking, turn off the heat, drizzle in your honey and squeeze in your lime, and stir until well combined. Serve immediately.